I just went to my first swim practice in over a year and half and my brain and body are totally fried. By the end of the practice, I was swimming like this:

I mean, Jesus, a year and a half of no swim training, minimal endurance training, and a summer of smoking really catches up with you!! When I got home I was STARVING in the way that only swimming can make your own arm look delectable. I wanted something eggy, toasty, but NOT avocado-y — I am seriously SO OVER IT with avocado toast*. This is my new avocado toast: Roast up a butternut squash, throw some goat cheese on toast, a fried egg on top of that (not pictured), drizzle some vinaigrette and you’ve got something that’s even better and more flavorful than avocado toast (yes, I promise). The best part about this is that when you roast up the whole squash you’ll have enough to last you for a week of toasts. It’s kind of a cook once and eat all week kind of deal (AKA my favorite kind of deal).

* I actually went so far as to be publicly curmudgeonly about my over-it-ness of avocado toast at an Internet conference about it. I’ve got the Tweet to prove it:

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About Elettra

Elettra Wiedemann is the founder of Impatient Foodie, a food site that navigates her desire to marry Slow Food ideals with the realities of fast paced, urban life. Within just a few months of launch in summer of 2014, Impatient Foodie was featured in numerous publications including Vogue, The New York Post, The Daily Mail (UK) Elle US, Elle China, Yahoo Food, Yahoo News, Madame Figaro, and Racked, ManRepeller, and Food & Wine Magazine.